I never thought I would be as happy eating canned tuna as I am eating fresh, but when the tuna is Ortiz Ventresca, not only am I happy, I'm ecstatic! My favorite way to serve it is with a vinaigrette made from one of your fabulous floral vinegars (or, as I discovered recently, Banyuls) combined with a grassy olive oil, served on a bed of freshly made fregola (warm, but not hot), seasoned judiciously with pink Hawaiian salt, Espelette pepper, and a squeeze of lime - I say judiciously because the tuna, with its clear, bright flavor, is the star here. Baby spinach leaves add a green note.